Crab Cakes

This is a Mr. McMillen fave, but I have adopted my own version because everything I seem to find online has too much "crap." Tons of mayonnaise, extra unnecessary steps, etc. I just wanted something easy and light, more crab than cake. So, here is my favorite way to make these. I love them as a special treat or app on Valentine's Day or an anniversary. This makes a HUGE amount - like 7/8 pretty large crab cakes. So feel free to half it if there is just two of you, although my husband wasn't complaining about two days worth of leftovers, ha. Again, these are rough measurements, taste and play around with it. Sometimes I add red pepper or omit the shallots. Just depends on what I have.

What you need:
1 lb lump claw crab meat (I, of course, buy this at Trader Joe's in the refrigerated meat section, near the smoked salmon. I think almost anywhere carries it. Comes in a can.)
1 cup panko breadcrumbs
2 diced shallots
1/4 cup chopped parsley
2 tablespoons greek yogurt
1 egg
1 heaping tablespoon dijon mustard
1-2 tablespoons old bay seasoning - I like a good amount.
A couple dashes of Worcestershire sauce
Avocado oil - or another high smoke point oil

Mix everything together with HALF the panko breadcrumbs. Preheat a skillet on medium high heat with about a half inch of oil in the bottom. Form crab mixture into patties, whatever size you're feeling, and coat in remaining pank. Maybe through in a little old bay for good measure. Fry these for a few minutes on each side until golden brown. You may need to adjust the heat as you go. Also, work in batches. Do not over crowd the pan. Place on a cooking rack over paper towels to drain and serve! I served mine with a quick mix of greek yogurt, lemon, salt and crushed capers. SO. GOOD.